Scallop and Endive Soup

Scallop and Endive Soup
Scallop and Endive Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2 lbs. scallops, connective tissue cut away and reserved

  • 3 medium shallots, peeled and coarsely chopped

  • 1 cup white wine

  • 3 large endive, trimmed and cut crosswise into 1/2" pieces

  • 1/4 cup tarragon leaves

  • 1 cup heavy cream

  • 1 Tbs. cornstarch

  • 2 tsp. kosher salt

  • Freshly ground pepper

Directions

Place connective tissue, shallots, wine and 3 cups of water in a small saucepan. Bring tt a boil, then lower the heat and simmer for 15 minutes. Strain, reserving only the liquid. Pour the liquid into a medium saucepan. Bring to a boil and add endive and return to a boil. Add the scallops and the tarragon, stir once to separate the scallops. Return barely to a simmer without stirring. Add 1/2 cup heavy cream to the soup. Add cornstarch to the remaining heavy cream. Ladle a few spoons of the hot soup into the cornstarch mixture; stir to combine. Pour the mixture into the soup, stirring gently to incorporate. Cover the pan and return to a boil. Uncover, lower the heat and simmer for 3 minutes. Season with salt and pepper.

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